Princess torta

Materials:

  • 400 gram FunCakes Mix for Sponge Cake
  • 4 table spoons of FunCakes Icing Sugar
  • FunCakes Edible FunColours Gels – Turquoise
  • 500 gram FunCakes Marizpan – Natural 1:3
  • Small piece of FunCakes Marzipan – Grass Green
  • Small piece of FunCakes Marsepein – Classic Pink
  • 40 ml water
  • 6 eggs
  • 400 ml whipped
  • 2 bags of whipped cream stabilizer
  • 1 jar of Raspberry jam
  • FunCakes Bake Release Spray
  • FunCakes Magic Roll-Out Powder
  • Extra deep round baking pan of Ø 25cm
  • Wilton spatula curved
  • Wilton -Wide Glide- Rolling Pin
  • Wilton cooling grid
  • Plunger voor rose leafs, for example from PME
  • Plastic insert cover
  • Bread knife
  • Spherical plastic/glass bowl covered with clingfilm

Preparation:
Preheat the oven to 180°C (convection oven 160°C). Prepare 400 gram of Mix for Sponge Cake as indicated on the package or in this basic recipe. Grease the baking pan with baking spray and fill with batter. Bake for 40-45 minutes and let the sponge cake cool down on a cooling grid directly after baking.

Knead a small piece of pink marzipan soft and roll 10 even balls, this will be your rose. The bigger the balls, the bigger the rose will be. Roll a drip shape from one of the balls, this is your basis. Place the other 9 balls in between the insert cover and change it into round slices by pushing them with your thumb. These are the leaves. Attach the leaves around the drip shape, starting with just one, then three leaves around the first leaf and finishing with 5 leaves around the three leaves. Knead a small piece of green marzipan soft and roll it out on your work surface. Cut out a few rose leaves using the plunger cutter. Put aside until further use.

Beat the whipped cream stiff with icing sugar and 2 bags of whipped cream stabilizer. Cut the sponge cake in strips of 1 cm. Cover the bottom of the plastic/glass bowl with a layer of sponge cake strips. You may need to cut some strips to the right size. Add a thick layer of whipped cream on top of the sponge cake and place a second layer of sponge cake on top. Add the raspberry jam on top of the second layer of sponge cake. Continue until the whole bowl is full. Put the remaining whipped cream in the fridge until further use. Fold the remaining clingfilm over the cake and place a plate on top that fits within the bowl. Leave this in the fridge for an hour. Get the cake out of the fridge, release on a place and remove the clingfilm. Cover the cake completely with whipped cream.

Colour approx. 600 gram of natural marzipan with the turquoise gel. Roll it out on a with Magic Roll-Out Powder covered work surface to a thickness of approx. 3 mm and cover the cake with it. Cut the remaining marzipan and place the rose with leaves on top of the cake.